This recipe is quick and flavorful. It also comes together quickly, so make sure to prep everything in advance. If you are serving with rice and/or a fried egg be sure to prepare those first. I will usually start the rice then prep the ingredients, and then fry the egg in the pan I will be using for the dish. When slicing the basil leaves I layer about a half inch of leaves, roll them up lengthwise into a cigar shape, then slice like a baguette. Since this is cooked on high heat, it is important to stir constantly. Things should stick to the bottom of the pan as they will be deglazed near the end and add flavor, but the ingredients should not burn too much.
A full written recipe may be found here: https://cook.karylstein.com/g/family/r/thai-basil-chicken